Let's Talk Turkey Crescent Ring—Real Life, Real Crowds
So, I'll be straight with you—this Turkey Cranberry Crescent Ring has saved me from awkward family silences after Thanksgiving more than once. I first made it after staring at a mountain of leftover turkey and not a clue what to do. Fast forward to now, and it shows up at every holiday brunch (and sometimes when I just fancy crescent rolls for dinner). My aunt once insisted her version was better, but hers fell apart when we tried to slice it—no shade though, Aunt Maggie. Oh, and I'm not above eating the crispy ends straight from the tray, no shame in my game.
Why You'll Love This Crescent Ring (Or not—I'm not your boss!)
I usually make this when the fridge is basically groaning under turkey leftovers. My family goes a bit bonkers for that sweet-tart cranberry punch with the buttery crescents (even that one cousin who "doesn't like turkey"—liar). It's handy because you really can't mess this up unless you forget it in the oven (been there, ate it anyway). Sometimes I curse those triangle dough pieces for being fiddly, but, honestly, it all works out after baking. Plus, you get bragging rights for a dish that looks fancier than it is—my kids have even started inviting their friends over for "crescent day."
What You'll Need (with some wiggle room)
- 2 cans crescent roll dough (Pillsbury is everywhere here, but the generic stuff is fine; honestly, sometimes even better)
- 2 cups cooked turkey, shredded or chopped (I've slipped in rotisserie chicken when desperate—nobody even knew)
- ½ cup whole berry cranberry sauce (My grandmother swore by the homemade kind—I'm lazy, so I use the canned one half the time)
- 1 cup shredded Swiss cheese (Cheddar sneaks in if that's what's left in the fridge. Pepper jack was... weird.)
- ¼ cup chopped pecans or walnuts (Or skip entirely if there's a nut allergy)
- 2 green onions, thinly sliced (Or a handful of chives you forgot in the crisper, honestly, who cares)
- 2 tablespoons mayo (any kind, even miracle whip in a pinch—I'll never tell)
- Salt and cracked black pepper to taste
- 1 egg, beaten, for brushing (optional, but makes it glossy)
How I Actually Make It (With Occasional Chaos)
- Start by preheating your oven to 375°F (190°C).
- While that's happening, wrangle open the crescent dough tubes. Crescent dough never unrolls right—I usually lose the first two triangles to a tear, but just smoosh them back together (this is a forgiving recipe, remember?).
- On a large baking sheet (I line mine with parchment because clean up is the worst), arrange the rolls in a sunburst or ring pattern, with the wide ends overlapping in the center and tips pointing out. It looks like a star or, if you’re my son, “a weird pizza.” The center should be about 4 inches across.
- Mix your turkey, mayo, half the cheese, nuts, green onions, salt, pepper—and a spoonful of cranberry sauce if you like the inside a bit sweeter. (This is where I sneak a taste—strictly for quality control.)
- Spoon the meat mixture around that dough ring. Top evenly with cranberry sauce and the rest of the cheese. Don’t fuss too much—messy = rustic, right?
- Fold those triangle tips over the filling, tucking into the middle. Some bits stick out. It’s fine. If any filling falls out... chef’s treat.
- Brush the tops with beaten egg. This isn't strictly required, but it gives a shiny finish. Sometimes the egg leaks under—doesn’t matter.
- Bake for 20–25 minutes, or until golden brown. If the tips get too brown, I sometimes pop a bit of foil over the top. But usually, I just let 'er rip.
- Let cool 5 minutes before slicing (though, honestly, in my house it disappears scorchingly fast, so handle with care—said from experience...)
Stuff I Wish I’d Known Earlier
- If your filling seems too dry, add a little more mayo or cranberry. If it’s a soggy mess, some extra cheese fixes it. Trust me, the cheese always saves the day.
- I once spilled half the nuts on the floor and skipped them—nobody missed a thing. Go crazy with substitutions.
- Leftovers are shockingly good cold. Or microwaved. Or, um, at midnight next to the fridge.
What Else I've Tried (and How It Went)
- Ham instead of turkey? It’s solid, a little saltier but tasty.
- Cranberry jalapeño sauce as the topping—honestly, my kids gave me side-eye for a week. Won’t repeat that.
- Added spinach when I felt guilty about veggies—it disappears, so works if you have picky eaters.
About the Gear You'll Need (Or Not...)
Baking sheet and some parchment paper, if you've got it (if not, I’ve buttered the heck out of a regular sheet before—just don’t skip cleanup). Mixing bowl, a wooden spoon, maybe a knife—nothing fancy. I always forget my pastry brush for the egg, so honestly, I use my fingers sometimes; it works fine if you don’t mind a bit of mess. A pizza cutter is fun for slicing, but a regular old knife works if that's all you've got.
Storing Leftovers (If You're Lucky)
Supposedly, this keeps 2–3 days in an airtight container in the fridge, but in reality, it's rare for leftovers to last more than a day around here. If you must, microwave to warm, but actually, I think it tastes better cold the next day. If you’re a meal planner, check out The Kitchn’s ideas for leftover turkey—they never steer me wrong.
How We Actually Eat This (Forks Optional)
This is proper finger food—no one in my house ever waits for plates. But if you want to be classy, serve it alongside a green salad (or, sometimes, kettle chips and no judgment). My youngest insists we put out a side of extra cranberry sauce for dunking. At parties, I’ve served it sliced up tiny with toothpicks (people think it’s posh, let them).
What I Learned the Hard Way (So You Don’t Have To)
- Don’t skimp on layering the dough. I once rushed it, filled the gaps, and—well—the filling oozed everywhere. Tasted good, looked scary.
- Don’t overstuff (even if your eyes say yes)—the ring will blow out its seams. Better a slightly thinner ring than a Frankenfood tragedy.
- Actually, letting it rest a few minutes after baking helps it slice way nicer—but who am I to deny hungry people?
Got Questions? You Wouldn’t Be the First...
- Can I use leftover stuffing in this? Totally. I just chop it up and add a smidge less turkey. Makes it more like a meal than a snack, but that’s no crime.
- Is there a way to make this ahead? I’ve prepped the filling a day in advance, then just assemble and bake when ready. The dough, though—it’s best fresh out of the can. Once I tried preassembling, but it got a bit soggy. Not tragic, but not ideal.
- Could I freeze it? Um, maybe? I haven’t tried (it’s never stuck around long enough, ha!). If you do, let me know how it goes or, even better, check out Serious Eats' freezing guide.
- Is this gluten free? Only if you find gluten-free crescent dough, which is rare as hen’s teeth, but possible in some specialty stores.
Anyway, I hope this helps! If you come up with your own wild twist, please send it my way—I do love a good kitchen experiment (except that time with the hot sauce glazed turkey ring, which I won’t talk about here). Keep cooking, and don’t stress the mess!
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 cups cooked turkey breast, shredded
- ½ cup whole berry cranberry sauce
- 1 cup shredded Swiss cheese
- ¼ cup chopped pecans (optional)
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- ¼ teaspoon black pepper
Instructions
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1Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
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2Unroll the crescent dough and arrange the triangles in a circular ring shape on the baking sheet, with the pointed ends facing outward and the wide ends overlapping.
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3In a medium bowl, mix together the shredded turkey, mayonnaise, Dijon mustard, black pepper, and Swiss cheese.
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4Spoon the turkey mixture over the overlapped edges of the dough. Top with cranberry sauce and sprinkle with chopped pecans if using.
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5Fold the pointed ends of the crescent dough over the filling to form a ring and tuck underneath. Bake for 20-25 minutes until golden brown.
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6Cool for a few minutes before slicing. Serve warm and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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